I found a recipe for rumbledethumps last year when invited to a Imbolc celebration. I had no idea that rumbledethumps was a thing! Based on the name alone, I had to know more and try it out. Last year I made it with white potatoes, but came up with this version while avoiding potatoes that aren’t deeply colored. This dish is warm and comforting on a cool fall evening. Enjoy! (sorry I don’t have a better picture. We were hungry!)
2 Large Rutabaga Peeled, and cubed
1 Large Sweet potato Peeled and cubed
1 Large Onion Diced
1 Small Head of cabbage Sliced or chopped
1/4 Cup Butter
1.5 Lbs Ground turkey Browned
2 Cups Grated cheddar cheese Can omit if preferred
Place sweet potato and rutabaga in a large pot, cover with water and cook until tender.
While root veggies are cooking, brown ground turkey in another pan.
When turkey is cooked, add cabbage and onion and cook until tender. Careful not to over cook as you will be baking this later.
Once root veggies and turkey/veggies are cooked, combine them in a large mixing bowl.
Add 3/4 of the grated cheese into the bowl and mix well.
Place in baking dish, and top with remaining cheese.
Cover and bake at 350 for 20-30 min covered.
Remove cover and brown cheese before serving.